Add yeast and sugar in warm milk, stir to combine.

Let stand for 5-10 minutes until yeast is activated and milk mixture is foamy.

In a large mixing bowl, whisk to combine both flour and salt.

Pour yeast mixture into mixer bowl, and add melted butter, and eggs.

Using your dough hook, mix in flour mixture in 3 parts on low speed.

Increase speed to medium when all the flour is added in.

Knead until dough comes together, pulls of the side of the bowl, and forms a smooth ball (about 8 mins on mixer, or 10 minutes by hand.).

Add some flour if needed.

Transfer dough into a lightly oiled bowl, cover with damp towel or cling wrap.

Allow to proof for 1 - 1 1/2 hours.

When proofing is done, flour or lightly grease your work station and your hands. (I used oil cause it's easier for me, healthier to use flour)

Then divide dough into 24 parts.

Shape into balls, and dip the top of the bread dough into bread crumbs.

Place dough on lined baking sheet, bread crumb side up.

Cover dough balls with plastic wrap to prevent dough from drying out.

Allow bread rolls to rise for another 20 minutes.

Preheat oven to 180C.

Remove plastic wrap, and bake for 20-25 minutes or until golden brown.